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Enoki Mushroom With Egg Recipe:A Deliciously Simple Dish
I originally just tossed some enoki mushrooms with eggs, but once I added dried scallops, it was a game-changer!
My two picky kids ate three bowls of rice each, and the pot was scraped clean! Sharing this magical combination to get your family’s appetite going too!
INGREDIENTS
Main Ingredients
- ·300g (10.5 oz) enoki mushrooms (remove the roots and wash)
- ·4 eggs (beaten)
- ·20g (2 tbsp) green onions (chopped)
- ·50g (1.75 oz) dried scallops (soaked for 5 hours until soft, shredded)
Seasonings
- ·5g (1 tsp) salt
- ·Cooking oil (as needed)
DIRECTIONS
Step 1
Prepare the dried scallops:
Soak the dried scallops in clear water 5 hours in advance to ensure they absorb enough water and become soft.
After soaking, tear the dried scallops into thin strips and set aside.
Step 2
Cut off the roots of the enoki mushrooms and cut the green onions into sections.
Step 3
Stir-fry the shredded dried scallops:
Heat the pan, add an appropriate amount of cooking oil. When the oil is hot, put in the shredded dried scallops.
Stir-fry continuously over medium-low heat until the shredded dried scallops turn golden brown, then remove and drain the oil.
Step 4
Blanch the enoki mushrooms:
Heat another pot, pour in about half a pot of water. After the water boils over high heat, put in the enoki mushrooms.
Blanch for about 1 minute, then remove and drain the water.
Step 5
Stir-fry the eggs:
Heat the pan and add an appropriate amount of oil.
When the oil is hot, pour in the beaten egg liquid and stir quickly. When the eggs start to set slightly into chunks, add the scallions and stir a few more times.
Step 6
Mix all the ingredients:
Add the blanched enoki mushrooms and the stir-fried shredded dried scallops to the pan together. Stir-fry quickly to evenly mix all the ingredients.
Step 7
Finally, sprinkle 1 teaspoon of salt and stir-fry until well-seasoned.
Step 8
Plate and serve! The stir-fried enoki mushrooms with eggs is ready, with an attractive color and delicious taste.